🥗 Egg Salad (Quick & Creamy)
A classic, protein-packed salad perfect for sandwiches, wraps, or as a side.
Ingredients (4 servings)
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard (optional)
- 1–2 tsp chopped fresh chives or green onions
- Salt & pepper to taste
- Optional: a pinch of paprika or celery for crunch
Instructions
- Boil eggs:
- Place eggs in a pot, cover with water, and bring to a boil.
- Once boiling, turn off heat and cover for 10–12 minutes.
- Drain and cool in ice water, then peel.
- Chop eggs:
- Roughly chop boiled eggs and place in a mixing bowl.
- Mix salad:
- Add mayonnaise, mustard, chives, salt, and pepper.
- Stir gently until combined.
- Serve:
- Serve on bread or crackers, in wraps, or on a bed of lettuce.
- Sprinkle paprika on top for color and extra flavor if desired.
Tips
- For a lighter version, use Greek yogurt or half mayo, half yogurt.
- Add diced celery, pickles, or a squeeze of lemon for extra flavor.
- Can be stored in the fridge for 2–3 days in an airtight container.
I can also give a curried egg salad version that’s slightly sweet and spicy for a fun twist. Do you want that?
